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Chickpea blondies that are gooey, chewy, and packed with protein? Yup, it’s happening! These flourless, gluten-free bars are studded with white chocolate chunks (and so ridiculously tasty that you’ll forget they’re made from legumes!). With dozens of 5-star reviews, this recipe is a total crowd-pleaser!
save this recipe!The Healthy Dessert Of Your Dreams
Baking can sometimes feel like a science experiment—one wrong move and, *poof,* dessert disaster. But these chickpea blondies? They’re proof that baking can be stress-free, foolproof, and totally delicious.
And since we nailed the whole black bean brownie thing and the sweet potato brownie thing, chickpeas seemed like the natural next step in legume experimentation. The result? Gooey, chocolatey, protein-packed perfection, folks!
Reader rating
“These are so fantastic! I have made them twice now – and will be making again this evening! So good with a chewy middle and a crispy bottom.” —Jess
Grab These Ingredients
These chickpea blondies may be gluten-free, but that doesn’t mean the ingredients are hard to find! Jump to the recipe card for exact measurements—this is only an overview!
- Chickpeas: We’re packing a full can of chickpeas into these flourless blondies! If you have the time, cooking your own dried chickpeas will neutralize the flavor, making it less detectable in the final blondies.
- Almond Butter: Almond butter (or your favorite nut butter) makes these blondies gooey and moist.
- Eggs: Eggs help these blondies rise. Vegan alternatives (like flax eggs) won’t work well here.
- Sugar: We’re going with white and brown sugar for a nice caramel taste.
- White Chocolate: My personal favorite part of this recipe is the white chocolate morsels sprinkled throughout the blondies!
- Baking Necessities: Finally, you’ll need a few basics, like salt, baking powder, baking soda, oil, and vanilla extract.
Chickpea Benefits
Chickpeas aren’t just the secret to gooey, protein-packed blondies—they’re also a nutrition powerhouse! Loaded with fiber, they support healthy digestion and help keep you full longer.
It’s Blondie-Making Time
These chickpea blondies deliver big on flavor with zero hassle. Jump to the recipe card for the full printable instructions!
- Puree everything together (except the white chocolate).
- Mix in the white chocolate.
- Bake until the sides are firm and beginning to brown.
Chickpea Flavor
The biggest question I get about these blondies…do they taste like chickpeas? Some people may be able to detect a little chickpea flavor, but the sweetness masks it for most people! Picky eaters can add a splash more vanilla or chocolate.
Variation Ideas
- Add dried cranberries for a winter twist
- Add coconut for a tropical flavor
- Sub semi-sweet or dark chocolate (great for folks who don’t like white chocolate).
(And if you’re wondering, yes chickpeas are amazing in cookies too!)
White Chocolate Chickpea Blondies (No Peanut Butter)
Ingredients
- 1 15-oz can chickpeas*, drained and rinsed, 425 g
- ¼ cup almond butter, 60 g
- 3 Tbsp vegetable oil, coconut oil is also great here if you have it, 45 mL
- 1 ½ tsp vanilla extract, 5 mL
- 2 large eggs
- ⅓ cup white sugar, 65 g
- ⅓ cup brown sugar, 65 g
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- ½ cup white chocolate , chips or chunks
Instructions
- Blend: Preheat oven to 350°F (176°C). In a food processor, puree all ingredients except chocolate into a smooth batter.
- Mix: Stir in ½ cup white chocolate .
- Bake: Lightly grease an 8 x 8 inches tin, then pour in batter. Bake for 25 to 30 minutes, or until sides are firm and beginning to brown (a toothpick may still come out sticky). Allow to cool before cutting.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Do not try to make these into vegan brownies. I used flax “eggs” and butterscotch chips. It all held together, but it’s also an oily, soupy mess. Sweet and tasty, and delicious in a bowl with ice cream, but not really a blondie with chips.
Thanks for the tip Dee! Indeed, the egg is pretty important in binding everything together in this recipe.
Does anyone know how coconut sugar would fare as a substitute instead of white/brown sugar combo for this recipe?
Alicia…I’m also praising the Lord for yummy desserts using chickpeas/beans!
Hi Kim! While I haven’t had the chance to try it, the ratio should be about 1:1 (so 2/3 cup coconut sugar to replace both sugars). Perhaps have a little taste of the batter and add more sugar as needed if it’s not sweet enough with that.
I used Coconut Manna instead of the almond butter, and it’s delicious! The coconut taste isn’t noticeable – I think it blends really well with the white chocolate flavor. And texturally, it came out perfect!!
YUM! Coconut with white chocolate is one of my favorite combos! Thanks for letting us know how it worked out!
The chickpea blondies are really good. I didn’t have white chocolate morsels, so I used chopped dates and walnuts instead. Sensational! At last a decent gluten free sweet for my coeliac clients.
As for the black bean brownies, process the beans until smooth—-the “rough paste” indicated in the directions has me uncomfortably aware of biting into fragments of bean, which conflicts with the generally decent flavor.
Thanks so much for the feedback, Douglas! And happy you could find a recipe to recommend to your clients! 😀
Can I omit the refined sugar and add either maple syrup or honey? What amount to use? Thank you
I haven’t personally tried this so I can’t say for sure, but I would probably use 1:1 😀
Do you think an egg substitute would work with this recipe?
I haven’t tried this so I can’t say for sure, but I know a few people used something similar in our black bean brownies recipe and had success! 😀
Just made these and oh my they are good!! I made one substitute and that was I traded white chips for a mix of milk chocolate and peanut butter chips. They came mixed together. I also left out the salt because I bought lower sodium chick peas and thought that would be enough. I need to work on my cooking skills a bit. They stuck to the parchment and all the chips ended up in the bottom, which is why they stuck. I wonder if I could add them part of the way through? Hmm, anyone have a suggestion? I will also work on lowering the sugar content a bit. I love this! Thank you for sharing!!
Thanks for letting us know how all those substitutions went, Lucinda! You could definitely try sprinkling on the ships after 5 or 10 minutes of baking, may help prevent sinking!
Thanks for this recipe! My kid is on a low FODMAP diet and I’ve been struggling to meet her iron requirements, so these blondies are a nice little contribution. I substituted the white chocolate with dark chocolate and macadamias for extra iron, and the almond butter with peanut butter to make it lower FODMAP (and cheaper!). Came out great! The batter tasted very much like sweetened chickpeas (I used canned – lower FODMAP) so we were a bit concerned as it went into the oven. I also wondered about whether the ratio of chickpeas was going to be okay as the drained weight was only 246g. However, it came out delicious – texture is fine and it doesn’t taste chickpea-ish at all. The littlie thought two thumbs up was insufficient, so she gave it all her fingers and toes up, too. Now I just need to try reducing the sugar a little to make it an everyday treat…after I’ve given your black bean brownies a go!
Aw this is so sweet, I’m thrilled that she liked them so much! Thanks for letting me know how all those substitutions turned out!
Question: how do you puree chickpeas into powder consistency? Mine just comes out as puree consistency. Any leads are greatly appreciated!
Yours probably just had a bit more water left in them! It’ll still work just fine 😀
So my question is, you say grind to a powder, are you using dried CP without soaking them? or are you cooking them first?
Just using canned chickpeas that have been drained well! They sort of crumble into a damp powder consistency when blitzed in the food processor.